PREGUNTAS

1.-  how is the tuna classified?
R=  The tuna is classified according to weight in kilograms and with the spcecies

2.-  what does gutting mean?
R=  To remove the viscera. They pass to the next phase

3.-  why are the tuna pieces washed?
R=  Wash the pieces from the cut with water at room temperature to remove residues of blood, guts and other parts

4.-  how many time are the fishes cooked with a temperature of 100°c?
R=  The cooking is done by cooker at a temperature of 100°c 12 psi (pounds/inches 2 )  for a period of 4 hours for tuna sized-weighing 80 pounds.

5.-  what for are bones, fat and skin used?
R=  The skin, bones and fat are used to produce fish meal, raw materials for feed production.

6.-  what is the main reason for add cover liquid?
R=  Packed tuna is added a dose of brine and then the cover liquid (water or oil)  at a temperature between 60-80°c the addition of a cover liquid serves as a heat transfer and eliminate some bacteria that might be present, controlling the head space.

7.-   what is the most important phose in all process?
R=  The sterilization

8.-  why is labelling of products done is manual from?
R=  The labeling of finished product is manual, cleaning is done previously for each of the cans, which allows to separate the cans with physical defect.

9.-  what is the lifespan  for the finished product?
R=  The product has a lifespan of about for years